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Red Velvet Oreo Cheesecake Recipe

Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, a stunning combination of rich red velvet cake, creamy cheesecake, and crunchy Oreo crust. This show-stopping dessert is perfect for special occasions, holidays, or whenever you’re craving something truly decadent. With its vibrant red layers, velvety texture, and irresistible Oreo base, this cheesecake is as beautiful as it is delicious.
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Ingredients Equipment Method

Ingredients
  

  • For the Oreo Crust
  • 24 Oreo cookies crushed into fine crumbs
  • ¼ cup unsalted butter melted
  • For the Red Velvet Cheesecake Layer
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • For the Cream Cheese Layer
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • For the Topping
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Oreo crumbs for garnish

Equipment

  • - 9-inch springform pan
  • - Mixing bowls (large and medium)
  • - Electric mixer or stand mixer
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Food processor (for the crust)
  • - Oven

Method
 

  1. Step 1: Prepare the Oreo Crust
  2. Preheat your oven to 325°F (160°C). In a food processor, crush the Oreo cookies into fine crumbs. Mix with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  3. Step 2: Make the Red Velvet Cheesecake Layer
  4. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, cocoa powder, and red food coloring. Mix until fully combined and vibrant red. Pour the mixture over the cooled Oreo crust.
  5. Step 3: Make the Cream Cheese Layer
  6. In another bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and heavy cream, mixing until light and fluffy. Carefully spread this layer over the red velvet cheesecake layer.
  7. Step 4: Bake the Cheesecake
  8. Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
  9. Step 5: Prepare the Topping
  10. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with Oreo crumbs.
  11. Step 6: Serve & Enjoy
  12. Carefully remove the cheesecake from the springform pan. Slice and serve chilled.